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Monday, December 12, 2011

Kouign Amann

Kouign Amann is a famous Breton pastry made by folding with generous quantity of butter and sugar between the pastry sheets, while baking they gets caramelized and turns as a buttery cake.. Actually i was planning to make some croissants, the famous flaky French crescent rolls at home during this weekend, but somehow the pastry sheet i prepared at home went somewat wrong and finally i decided to make this kouigh amann, which i tasted numerous times when we went for vacation to Brittany region of France.

This super buttery falky cake was invented by the bretons,while i tasted for the first time i thought making kouign amann at home will be quite tricky but finally after watching out few video clips and thought i can make them easily at home, final result was this incredible sugary and buttery caramalized cake...An incredible cake to enjoy with a cup of tea or coffee for a chilled evening,be aware this cake will be quite addictive if you dont care about ur waist size..

Mix the yeast,salt with a teaspoon of sugar in the warm water and keep aside until the yeast turns foamy.

In a large bowl,take the flour and add gradually the foamy yeast to form a soft dough, knead the dough for 5minutes until they turns smooth and elastic, if the dough is sticky dust with enough flour and knead again..

Arrange the dough in greased bowl and keep in warm place for an hour..Take the dough out from the bowl,roll them as rectangle dusted with flour.

Drop the chilled butter in the center and sprinkle quarter cup of sugar, lift the left side of the dough to the center and do the same with the right side,your dough should resembles as 3 layer pastry..

Sprinkle again quarter cup of sugar over the folded dough and fold again as three folds;the dough will be sticky,dont worry just scrap down and wrap in a plastic sheet,keep in fridge for an hour, remove the dough from the fridge.

Roll the dough as rectangle, sprinkle again quarter cup of sugar and fold again..fold again as a three layered fold and keep again in fridge..

Preheat the oven to 350F..grease a round cake mould and keep aside..Remove the chilled dough from the fridge and roll the dough as circle disc,it will be super sticky and drop the rolled dough in the already prepared greased mould and use ur fingers to pull them to fill the edges of the mould.

Sprinkle the remaining sugar and drizzled melted butter over the dough and bake the cake for 40-45minutes until the crust gets caramelized..Let it cool completely and slice them as triangles..

I need this and that cup of tea priyakka, ore fever veetliyae..his first b'day went with him having 100 temperature and I was also sick..we are both slowly getting better, sorry couldnt visit the web because of this..